Guzhu Zisun is produced around Mt. Guzhu in Shuikou Township, Changxing County, Huzhou City, Zhejiang Province, and belongs to green tea. Its defining characteristic is the slightly purplish hue of its tea buds, with tender leaves curling backward like bamboo shoot husks, hence the name “Guzhu Zisun” (Bamboo Shoot). Known for its exceptional quality, it was praised by Lu Yu, the Sage of Tea, during the Tang Dynasty as the “finest of all teas.”
Origins and Characteristics of Guzhu Zisun Tea
Guzhu Zisun tea began its tribute to the imperial court in the form of dragon-shaped cake tea during the Guangde reign of the Tang Dynasty, continuing until the eighth year of the Hongwu reign in the Ming Dynasty when tribute tea production was halted. It was later transitioned into loose strip-style tea, boasting a history of about 600 years. By the late Ming and early Qing dynasties, Zisun tea gradually faded from prominence, only to experience a revival in the late 1970s. The tea is characterized by prominent white pekoe, intact buds and leaves, a vibrant green color, a strong aroma, and a needle-like shape.
The Tang Dynasty poet Zhang Wengui described the delivery of Guzhu Zisun as tribute: “The emperor’s chariot returns half-intoxicated from searching for spring; fairy attendants raise the imperial bamboo blinds with fresh water. Peony flowers smile as golden hairpins sway, spreading the news that Zisun from Wuxing has arrived.” The emperor adored Guzhu Zisun, and palace maids would immediately report to him upon hearing news of its arrival, giving us a glimpse of its immense popularity.
Harvesting and Processing Craftsmanship
Guzhu Purple Bamboo Shoot tea processing characteristics: Harvested from before Qingming Festival to Guyu period, picking one bud and one leaf or one bud and two newly opened leaves. The production process involves withering, fixation, strip shaping, cooling, initial drying, and final drying.
The fresh leaves of Guzhu Purple Bamboo Shoot are extremely tender, with the standard being one bud and one newly opened leaf or one bud and one leaf. To make 0.5 kg of dry tea, it takes about 36,000 buds and leaves. After harvesting, the tea leaves need to be aired for 5 hours, waiting for the moisture content to drop to about 72% before processing can begin. The processing is divided into three steps: fixation, pan-firing and shaping, and baking. Fixation is done in a wok, requiring even and thorough heating. After coming out of the wok, it must be cooled, then put back into the wok for pan-firing and shaping, and finally baked until the moisture content is about 5% to be completed.
Top-grade Guzhu Purple Bamboo Shoot features an appearance that hugs closely like bamboo shoots and resembles orchid flowers. The finished tea has a vibrant green color with distinct silver hairs, carrying the delicate fragrance of orchids and a sweet, mellow, and refreshing taste.